The objective of this study was to determine which temporal sensory evaluation methods (TDS, TCATA, AEF-D, AEF-A), variables (citations, durations, times of citation) and statistical analyses are the most discriminative when measurements are collected from consumers. This study is based on data collected on model stimuli delivered by a gustometer (controlled temporal differences) and on four categories of commercial food products (crisps, guacamoles, chocolates, ice teas) presenting different levels of sensory complexity.

中文翻译：

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消费者使用的时间感官评价方法的产品辨别能力

本研究的目的是确定当从消费者那里收集测量结果时，哪些时间感官评估方法（TDS、TCATA、AEF-D、AEF-A）、变量（引用、持续时间、引用次数）和统计分析最具辨别力。这项研究基于味觉计（受控时间差异）提供的模型刺激和呈现不同感官复杂程度的四类商业食品（薯片、鳄梨酱、巧克力、冰茶）收集的数据。